Entrepreneurial Leadership: Five Guys Burgers: America's Fastest Growing Restaurant Chain Edward S. Bye Strayer University Contemporary Business Business 508 Dr. Hammad Elbedour October 21, 2013 Five Guys Burgers: America's Fastest Growing Restaurant Chain Background Experiencing turmoil during his childhood because of an absentee father, and after divorcing and remarrying, Jerry Murrell was motivated to start a family business which would keep his family close. His motivation was further enhanced when he and his wife challenged their sons to either start a business or go to college and the sons voted for starting a business. Murrell’s desire to have his family live nearby was successful, as he, his wife and all five sons not only live within 20 minutes of one another, but they all vacation together every summer, and all work for Five Guys. The five guys all found a way to work within their passions. Jim, 45, the oldest son, came up with the idea to franchise the privately owned company.
He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaca, and at Maxim's Paris before moving to the United States in 1973 at age 25. After two years at La Tour in Indianapolis, Puck moved to Los Angeles to become chef and part owner at Ma Maison restaurant. Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004. His success enabled him to launch the Wolfgang Puck Companies which includes the Wolfgang Puck Fine Dining Group, Wolfgang Puck Worldwide, Inc. and Wolfgang Puck Catering.
Flowchart Grace OPS 571 Flowchart The process I have chosen to design a flowchart is how to spend less time cooking. My husband is currently enrolled at Red Rocks Community College and works full time, as do I. Our family consists of four boys ages one, two, six, and 11. I work at Comcast Business Services as a Retention Account Executive. My husband works for Comcast as well, and he is a QA Test Engineer.
In this challenge, each chef has to cook a dish with certain requirements such as, using specific ingredients or to inspire a certain taste, or participate in a culinary-related challenge such as a mise en place relay or a taste test. They are usually given an hour or less to complete these tasks. A guest judge then selects one or more chefs as the winner in the challenge and those chefs are rewarded. Early in the season they are granted immunity from the Elimination Challenge. However, as the number of contestants begins to diminish, they are no longer given immunity but instead given another reward, such as
After he enrolled in the Dr. T. Colin Campbell Plant-Based Nutrition Course through Cornell University, his thoughts on protein, supplementation, processed and whole foods, and a number of health topics made him rethink everything he thought before, which changed his life. Robert said goodbye to processed foods and supplements for good. He now eats only whole foods and has a plant based diet, while still building muscle as bodybuilder. Because of this, Robert is now 35 years old and is in the best and healthiest shape of his life. Robert has written a book called “Shred It!” about his experiences over the past few years and hopes to spread the word about his newfound lifestyle.
Guy Fieri Broden, Austin Savannah Guy Fieri was born on January 22, 1968 in Columbus Ohio. His original name at birth was Guy Ramsay Ferry. Guy later renamed to guy Fieri after his grandfather. When Guy was growing up his mom and dad inspired him to cook his own meals. Guy and his father built a three-wheeled bicycle cart named “The Awesome Pretzel” which he sold pretzels from, for six years until he had enough money to study at Chantilly Framce at the age of 16.
To surprise Elizabeth Luke hired a chief for her and his anniversary; he was supposed to be the best in town! A couple weeks later they went on a trip to the mountains and found tons of items for their home and what do you know the same chief that cooked for them for their anniversary had a restaurant in the mountains, so they ate at his restaurant and it tasted just as good as the first time they had it! 8 years later Luke had to get major surgery on his back because he had been having back problems for years, he was terrified he had never had surgery in his life. Couple days later, the doctor had to check on him to make sure everything was going well, and thankfully everything went well in surgery and he was fine. The day after he had found out that his father
Kitchen Confidential—Adventures in the Culinary Underbelly, by Anthony Bourdain, is the story of Bourdain’s initiation into the world of cooking and the love for the culinary arts that fuels his life and career. In his book, Bourdain wants to convey to the readers the experiences that he gained during his time working in various kitchens in New York. The rhetorical strategy he uses in his life is not like the original literature. Readers may notice swear wording and rude languages in every chapter of his book. The way he uses words shows that Bourdain does not care what his readers will think about his character or his book.
It give the time when he went to the food shop and bought his to present it to his brother at 8 o’clock 3. He says it in a symbolical way. Making it sound very philosophical and proud, as if he was proud of what he did. He really did an impression in this essay. 5.
His wild sketches became unnoticed until he was 17 years old. Due to his driving passion, 17 year old Gaultier mailed his sketches to powerhouse Pierre Cardin. Without hesitation, Gaultier quit school after being offered to work as an assistant at Cardin’s Paris studio in 1970, at age 18. After briefly working for Pierre Cardin, he began working for Jacques Esterel in 1971. It was during his time working with Esterel that Jean Paul Gaultier learnt what was eventually to become his signature style.